Producer: Priyanka Das Editor: Sujata Singh
6 eggs 6 medium tomatoes, diced 2 cups Swiss or red chard, chopped (can use spinach too) ½ cup chickpeas, boiled 1 white onion, diced 4 garlic cloves, minced 2 teaspoons paprika 1½ teaspoons cinnamon 1 teaspoon cumin ½ tablespoon red pepper flakes Fresh basil for garnishing 1 tablespoon olive oil
Heat olive oil in your ovenproof skillet over medium heat; add onion and garlic and sauté for 5 minutes, add chickpeas and stir for another 3 minutes.
Add diced tomatoes, cumin, cinnamon, paprika, red pepper flakes. Mix well and let it simmer for 10 minutes.
Add Swiss chard/spinach and stir for a minute or two.
Create 6 small wells in the prepared mixture and fill each with one egg without breaking the egg yolk.
Shift the skillet to the preheated oven, and bake for 15 to 20 minutes, until the egg-whites are settled.
Garnish with fresh basil leaves and serve hot.